When you’re dairy + nut-free (among other allergens), creating a tasty alfredo sauce can be tough. Until now (I hope!). This sauce is creamy, yet light, flavorful and simple and I hope will become your family’s go-to. It reminds of the early 90s when my parents used to take us to Oliver Garden and I’d order the fettucine alfredo with broccoli – I can still taste it.
10 Minute Cauliflower Alfredo Sauce
Dairy and Nut Free Alfredo Sauce can be tricky to accomplish. That's why we’re excited to share this Cauliflower Alfredo Sauce recipe with you, it even sneaks in some veggies!
Ingredients
- 1 package frozen Trader Joe’s cauliflower rice (or use a head of cauliflower)
- 1 cup coconut milk we use So Delicious plain
- 1 tbsp all-purpose flour
- 1/2 tbsp vegan butter we use Earth Balance
- 1 tsp oregano
- 1/4 tsp garlic (our son has a garlic allergy, so we don’t use garlic powder, but know lots of people love it so added in a reco for it)
- 1/8 tsp Himalayan salt
- 1/8 tsp black pepper
Instructions
- Cook cauliflower rice according to the package in a medium size saucepan; add in vegan butter. Alternatively, if using raw cauliflower, chop it into small pieces and boil until nice and mushy. Drain the water. Now, once your cauli rice or raw cauli is cooked, keep the burner on low and add in the rest of the ingredients, starting with the coconut milk, oregano, garlic powder, salt and pepper – keep stirring the entire time. Add in all-purpose flour and stir. You will see the sauce is starting to thicken. Remove from heat. Either use an immersion blender or blend (carefully!) in your blender. You can serve over pasta, zoodles or pictured here, Isola potato gnocchi.
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